Sour Cream Gingerbread Recipe
This gingerbread recipe is made with a twist. Prepared with buttermilk or sour milk, this gingerbread is baked with added cinnammon and molasses to the batter. Delicious and made with a snap to it, the gingerbread can be stored in an airtight container for a few days after baking.
Summary
Ingredients
Cake flour- 2 cups, sifted
Baking powder- 2 teaspoons
Baking soda- 1/4 teaspoon
Ginger- 2 teaspoons
Cinnamon- 1 teaspoon
Salt- 1/2 teaspoon
Shortening- 1/3 cup
Sugar- 1/2 cup
Egg- 1, well beaten
Molasses- 2/3 cup
Sour milk or buttermilk- 3/4 cup
Directions
GETTING READY
1.Start by preheating the oven to 350F degrees
MAKING
2.In a bowl, sift flour with baking powder, soda, spices and salt 3 times
3.Cream shortening with sugar until fluffy
4.Now add egg and molasses, then add sifted ingredients alternately with milk in small amounts
5.Bake in greased (8 inch) pan in moderate oven for 50 minutes
SERVING
6.Use frosting over the sour cream gingerbread, and serve
1.Start by preheating the oven to 350F degrees
MAKING
2.In a bowl, sift flour with baking powder, soda, spices and salt 3 times
3.Cream shortening with sugar until fluffy
4.Now add egg and molasses, then add sifted ingredients alternately with milk in small amounts
5.Bake in greased (8 inch) pan in moderate oven for 50 minutes
SERVING
6.Use frosting over the sour cream gingerbread, and serve
